This is the chutney that I serve with Dosas , the great Indian flatbread that uses all Canadian ingredients and Spicy Sweet Potato Masala. It’s great on a cheese platter or with roasted meats or any curry you can dream up.
Bosc pears are particularly firm so they’ll hold their shape well. Then add either Ida Red or the old-fashioned Northern Spy apples to make a great chutney that can be created fresh almost all winter long. When pears are no longer available, simply add more apples.
- 2 cups (500 mL) peeled, chopped Bosc pears
- 2 cups ( 500 mL) peeled, chopped Ida Red or Northern Spy apples
- 1 tbsp (15 mL) coarse pickling salt
- 1 ½ cups (375 mL) granulated sugar
- ¾ cup (175 mL) apple cider vinegar
- 2 garlic cloves, peeled and minced
- ¾ cup (175 mL) finely chopped onion
- 1 tsp (5 mL) dry ginger
- ½ tsp (2 mL) red pepper flakes
- 1/3 cup (75 mL) lemon juice
- ½ cup (125 mL) golden raisins
- ½ cup (125 L) finely chopped candied ginger
In a large bowl, cover the pears and apples with a brine made of 2 cups (500 mL) cold water and the pickling salt. Let stand for 4 to 6 hours. Drain thoroughly.
While the fruit drains, combine the sugar, vinegar, garlic, onion, dry ginger, pepper flakes, lemon juice and raisins in a heavy saucepan. Stir well and place on medium heat.
Add the fruit and bring to a boil. Reduce heat till the chutney is barely bubbling. Simmer till the fruit has softened, about 20 – 25 minutes. Add the candied ginger and continue to cook for 10 minutes, stirring to prevent sticking.
Ladle into sterilized jars and seal. Let cool and refrigerate for up to one week.
Makes 4 cups (1 L)
Recipe adapted from Anita Stewart’s CANADA: The Food, The Recipes, The Stories (HarperCollins Canada 2008).